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Please use this identifier to cite or link to this item: https://modps71.lib.kmutt.ac.th/xmlui//handle/123456789/330
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dc.contributorNils-Georg Asp--D. G. Baird--Claudette Berset--Inger Bjorck--Jean Claude Cheftel--P. Colonna--T. Eerikainen--Judson M. Harper--L. P. B. M. Janssen--Leon Levine--P. Linko--Joseph A. Maga--C. Mercier--Friedrich Meuser--Akinori Noguchi--C. M. Reed--D. W. Stanley--J. Tayeb--Werner Wiedmann
dc.contributor.authorC. Mercier, Edited-
dc.contributor.authorP. Linko, Edited-
dc.contributor.authorJ. M. Harper, Edited-
dc.coverage.spatialMinnesota
dc.coverage.temporal1989
dc.date.accessioned2018-11-07T07:32:41Z-
dc.date.available2018-11-07T07:32:41Z-
dc.date.issued2018-11-06-
dc.identifier.isbn0913250678-
dc.identifier.urihttp://hdl.handle.net/123456789/330-
dc.description.tableofcontentsFood extruders and their applications--Engineering aspects of food extrusion--Instrumentation for extrusion processes--Scaleup, experimentation, and data evaluation--Extrusion plant design--Extrusion cooking modeling, control, and optimization--Transport properties of food doughs--Extrusion cooking in bioconversions--Extrusion cooking of starch and starchy products--Protein reactions during extrusion cooking--Extrusion cooking of high-moisture protein foods--Color--Flavor formation and retention during extrusion--Nutritional properties of extruded foods--Extrusion cooking and food safetyth
dc.language.isoen_USth
dc.publisherAmerican Association of Cereal Chemiststh
dc.subjectFood processing machineryth
dc.subjectFoodth
dc.subjectExtrusion processth
dc.subjectProcessed foodsth
dc.titleExtrusion Cookingth
dc.typeBookth
dc.creator.orgnameBSN Groupe Helsinki University of Technology Colorado State University
dc.description.note471 pages, Illustrations, Index, Photocopy
dc.rights.accessAvailable
dc.identifier.callnoTP370.5 EXT 1989-
Appears in Collections:Executive Collection

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